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Safety evaluation of Bacillus cereus isolated from smelly mandarin fish

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Abstract

Smelly mandarin fish is a fermented fish product with Chinese traditional characteristics, which is well consumed due to its regional culture and unique flavor in the Yangtze Valley, China. However, the safety of smelly mandarin fish has been still unclear due to the presence of microorganisms. A strain of Bacillus cereus isolated from leached solution of smelly mandarin fish was evaluated for toxicological safety. Specifically, the safety of this strain was toxicologically evaluated using acute oral, genetic, and 30-day feeding toxicity tests. The result of oral acute toxicity test indicated that the strain had low toxicity (LD50 > 2.0 × 109 cfu kg−1 body weight). Genetic toxicity test indicated negative. Mice fed with the Bacillus strain were compared with control group. Significant increase was found for the fed mice in weight and number of Lactobacillus in the intestines (P < 0.05, P < 0.01). Therefore, B. cereus isolated from smelly mandarin fish was considered to be safe. This study provides a reference for the safety and storage of smelly mandarin fish in industrial production, as well as human health concerns.

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Acknowledgments

This study was supported by the Anhui Provincial Natural Science Foundation (1408085MC67) and Key Science and Technology Program of Anhui province (Nos.1604a0702001, 16030701082).

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Authors and Affiliations

  1. College of Food Science and Engineering, Anhui Key Laboratory of Intensive Processing of Agricultural Products, Hefei University of Technology, Tunxi road 193, Hefei, 230009, Anhui, China

    Pei-zhou Yang, Xing-xing Zhu, Li-li Cao, Jie-shun Cheng, Zhi Zheng & Shao-tong Jiang

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  1. Pei-zhou Yang
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  2. Xing-xing Zhu
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Correspondence to Pei-zhou Yang.

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Yang, Pz., Zhu, Xx., Cao, Ll. et al. Safety evaluation of Bacillus cereus isolated from smelly mandarin fish. Food Measure 11, 726–735 (2017). https://doi.org/10.1007/s11694-016-9442-9

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  • DOI: https://doi.org/10.1007/s11694-016-9442-9

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